egg nog custard [from scratch]


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The holidays in general make me giggle with excitement. But when egg nog starts hitting the shelves, I just can’t help but splash it in everything.

The BEST part of this silky custard recipe is that I will teach you how to make SCRATCH-MADE eggnog. The simplest of kitchen staples creates this holiday guzzle and creamy custard, basically two recipes in one. You’re welcome. And Merry Christmas.

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Weekends are for baking. However, I’m the kind of baker that doesn’t like to leave the house to buy supplies.  So I always work with what I have. Eggs? Check. Milk? Check. Sugar? Check. Nutmeg? Check.

To my delight, I had everything needed to make fresh egg nog for this custard. The egg nog recipe makes a cup or so extra, so save it for sipping while the custards bake. Add some rum and you’ve got a happy holiday.

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This is the perfect dessert for the holidays. The fresh nutmeg throughout will make your tongue sing of coziness. Also, it can be baked in any oven-proof vessel, so if you do not have ramekins, don’t worry.  When cooled and turned over onto a platter, they make for a smooth delightful treat. I served them with spoons for the family to sit around and dig in!

While taking shots of these, there were two deep 4×4 inch ramekins baking a little longer in the oven. Trust me, it makes a lot of mixture for your holiday get together.

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ingredients

Egg Nog

  • 2 tsp ground nutmeg
  • 2 cups whole milk
  • 3 large eggs
  • 1/4 cup powdered sugar, sifted
  • 1 tbsp vanilla extract

Custard

  • 6 egg yolks
  • 2 additional large eggs
  • 3/4 sup + 3 tbsp sugar
  • 1/4 tsp salt
  • ground nutmeg

directions

  1. Preheat the oven to 325 degrees.
  2. Make the egg nog: Combine nutmeg and the milk in a small saucepan and bring to boil over medium heat. Once boiling, turn off the heat and steep the milk until it has cooled. Set aside.
  3. In a stand mixer, mix the eggs until light yellow in color, about 2-3 minutes.
  4. Add in the powdered sugar and vanilla extract, beat until well combined.
  5. Add in the steeped milk and beat again for 30 seconds.
  6. Make the custard: In a different bowl for the stand mixer, add in 2 cups of the egg nog that you just made, 6 egg yolks, 2 whole eggs, sugar, and salt. Blend until the mixture foams and turns light yellow in color.
  7. Spray any oven-proof vessel with cooking spray. Use about 4-6 ramekins or muffin tins if needed.
  8. Fill each ramekin/vessel just about full and place into a large, sided 9 x 13 pan. Sprinkle the tops with ground nutmeg.
  9. Place the pan into the oven and fill with water so that the water reaches about 1 inch up the side of each ramekin/vessel.
  10. Bake the custard until the top feels just set, about 40-45 minutes.
  11. Let the custard come to room temperature for 1 hour, and then refrigerate to let it set completely, for at least 2 hours.

May your days be merry and bright!

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Author: A Common Connoisseur

Welcome | My name is Maria. Feast your eyes and fill your belly!

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